1. Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened. 2. Add the curry and thyme and cook for one minute then stir in the stock. 3. Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft. 4. Strain off the liquid and reserve. 5. Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid. 6. Return to the pan and bring back to the boil. 7. Stir in the cream and then check the seasoning. 8. Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
